Autumn Butternut Squash and Sweet Potato Soup with Spicy Italian Sausage and Wild Rice Recipe
This Autumn Butternut Squash and Sweet Potato Soup is a comforting and hearty recipe perfect for chilly fall days. Combining roasted butternut squash, sweet potatoes, wild rice, and spicy Italian sausage, this creamy soup blends savory flavors with a touch of warmth from herbs and garlic. Finished with kale and heavy cream, it offers a rich and satisfying bowl that’s both nutritious and delicious.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 1 pound spicy Italian sausage, ground
- 1 butternut squash, peeled, seeded, and cubed
- 2 sweet potatoes, peeled and cubed
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup wild rice
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups kale, chopped
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Garnish
- Fresh thyme sprigs
Instructions
- Sauté Onion: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes, to build a flavorful base for the soup.
- Cook Sausage: Add the ground spicy Italian sausage to the pot. Cook it until browned and fully cooked, breaking it apart as it cooks to ensure even browning and texture.
- Cook Vegetables: Stir in the cubed butternut squash, sweet potatoes, sliced mushrooms, and minced garlic. Cook the mixture for about 5 minutes to soften the vegetables slightly and release their aromas.
- Add Broth and Rice: Pour in the chicken or vegetable broth, then add the wild rice, dried thyme, and bay leaf. Bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer gently for 30 to 40 minutes, or until the vegetables are tender and the rice is cooked through. Remove the bay leaf after cooking.
- Add Kale: Stir in the chopped kale and cook for an additional 5 minutes until the kale wilts and softens, contributing both nutrition and texture to the soup.
- Finish with Cream: Slowly add the heavy cream to the pot, stirring well to combine everything evenly. Allow the soup to simmer for another 5 minutes to meld the flavors and thicken slightly before serving.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth.
- Wild rice can be substituted with brown rice or quinoa if preferred.
- If you like a spicier soup, add a pinch of crushed red pepper flakes when cooking the sausage.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- To make the soup creamier, use an immersion blender to puree a portion before adding the cream.
